The advantages and disadvantages of the "kitchen system"

In the save: business “ &rdquo and &ldquo do not need to make money; trouble;
In “ ” pattern, hotel or restaurant kitchen to professional management, both clear responsibilities, and save a lot of management problems, such as job settings, staff recruitment, payroll calculation, food quality control, etc., the boss or owners can focus on other aspects of business management, so as to achieve complementary advantages, and other aspects, the enterprise to a certain extent, the company will operate the internal transfer, and to improve the efficiency of the kitchen contractor's income, so that in the internal management, food development investment more energy to form a virtuous circle. In many enterprises, the contractor and the owner from the original employment relationship to a successful transition to the common interests of the partners.

The disadvantages in short-term behavior: both weak and difficult to manage tacit

In recent years, “ ” the wind wins the line, especially some of the social restaurants are keen on this method. In the catering industry, the vast number of young chefs are also trying to find a way to find the owners, to overcome a fortress. For contractors, not what people can go to the kitchen, if not a little management knowledge, do not know how to cater to the guests, the development of food, how can the kitchen management. In particular, some cooking is not refined, from the time of cooking is not long, the chef also joined the ranks, the staff itself is not very understanding of cooking and kitchen knowledge and cost control, not to talk about management. If the chef is not equipped with a good team, I am afraid the quality of food is difficult to guarantee, where to talk about the business to make money! Moreover, this also let dragons and fishes jumbled together imagination, many business owners in the choice of contractors with headache.